Dust the boneless thigh meat chunks with flour. Sauté the chicken with the mushrooms, garlic, sundried tomatoes, and sage. Deglaze with brandy. Add 1 cup of chicken stock, cook 2 minutes. Finish with butter. Drop the pasta in the salted boiling water and cook until it floats to the top. Drain, and toss with the chicken and sauce, plate, top with parmesan.